TVP for Vegan Copycat Zuppa Toscana

Submitted by Sarah Keith

1 1/2 cups TVP
1/4 - 1/3 medium onion, chopped
2 small cloves garlic, minced
1 1/2 cups boiling water

1 small slice of bread (whole grain), crumbled
1/4 cup plain soy milk

1 chia egg (1 T. chia seeds + 2 T. water)
1 Tbsp yellow mustard
1/8 tsp crushed red pepper flakes (for spicy, optional)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp fennel seed (I used celery seed because I didn’t have fennel seed)
1 tsp liquid smoke (optional)

Directions:

1. Mix the chia egg in a small dish (custard or coffee cup).
2. In a medium bowl, add boiling water to the TVP, onion and garlic. Mix well.
3. In a separate small bowl, mash the bread and milk together with a fork.
4. Mix the spices and seasonings into the thickened chia egg.
5. Add the spices/egg mixture and the milk/bread mixture to the reconstituted TVP mixture; mix well.
6. In a preheated large fry pan, cook and turn the mixture until dried and brown – about the consistency and color of cooked ground pork. This step takes quite a while: browning & turning, browning and turning.

This recipe makes enough for two batches of soup.
Use as you would use cooked ground beef or pork or turkey.